New York City & Westchester NY

Lamb Stuffed Eggplant with Pine Nuts

If you are looking for an exotic taste of the Middle East without leaving home, this savory dish may be the answer.

It is a recipe by Yotam Ottolenghi out of his cookbook, Jerusalem. If you love the sweetness of roasted eggplant and the savory flavor of lamb combined with rich spices, this is a delicious main course.

The only changes I made to the recipe was to add golden raisins (about 1/3 cup) and some fresh thinly sliced mint leaves. It would be lovely with a side of fragrant basmati rice and a simple raw salad of greens dressed with olive oil, lemon and a smattering of sea salt.

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